Nutrition Case Study: Analyzing Dietary Needs in Aged Care Facilities

This case study examines the dietary needs of residents in an aged care facility. It analyzes the importance of nutrition for the elderly, considering factors like heart diseases, bone health, and the impact of various food choices. The assignment emphasizes the need for a balanced diet, highlighting the benefits of meals rich in vegetables, whole grains, and low-fat products. It also provides guidelines on foods to avoid, such as red meat, processed foods, and takeaway meals. The solution offers practical recommendations for creating nutritious meals and snacks for residents, including suggestions for family members who bring food to the facility. The ultimate goal of the case study is to improve the overall health and well-being of the residents through proper nutrition.

With a healthy diet
comes healthy ageing!
We know just how much you miss your near and
dear ones at the dinner table and how their favorite
meals remind you of them everyday– which is why,
our facility allows family members of our residents
to bring food their favorite treats and liven up their
meals! But did you that your food choices are
directly linked with the health of our residents?
Consider the following:
Quick Facts
•According to a study by the Australian Institute of Health and
Welfare, the top four diseases which causes deaths across
Australian elderly in the year 2014-2015, are: heart diseases, lung
diseases, cancers and dementia.
•In 2017-2018, it was found that 1 out of every 4 persons aged 65
years and above, suffered from heart diseases and stroke.
•The risk of bone diseases like osteoporosis increases from the
age of 75 years and more.
•Apart from age, the risk of these diseases increases if one
consumes too much of junk foods or foods which are high in
sugar, salt and animal fats like red meat, canned items, sauces,
packaged chips and biscuits and takeaway meals.
Foods to Bring:
•Meals rich in a variety of vegetables and
greens, like porridges, salads, gruels, soups
and casseroles. Make sure that the meals are
softened by steaming, boiling, stewing and
adequately blanching.
•Make sure to bring wholegrain meals like
whole grain breads, pastas, rice and oatmeal.
•Opt for low fat milk products like skimmed
milk, low fat yoghurt and homemade cheeses.
•Colorful seasonal fruits, preferably whole
and their meals or cooked in less sugar.
•Make sure all meals are cooked in minimal
oil and salt.
•Encourage them to drink plenty of water and
go out in the sun!
Foods to Avoid:
Red meats and cured
products like pork, lamb,
beef and sausages. Opt for
lean chicken, fish, eggs,
soy and legumes instead.
Packaged foods like salted
crackers, packaged juices,
sauces, jams and
mayonnaise.
Takeaway meals and junk
foods, or meals cooked in
butter, lard or any animal
fat.